A kinetic model is proposed for producing invert sugar from sucrose by immobilized yeast cells and its application in batch fermentation is presented in detail. A solution of the kinetics differential equation is given to describe the effect of fermentation time

stirring speed

immobilized cells size and substrate concentration on the inversion coefficient. Some dynamic parameters of inversion reaction have been determined. A power factor and a resistance factor are defined and an expression for calculating optimum fermentation conditions is given. All theoretical formulas have been verified by experimental results.